2cans or one glass container of V8 or other tomato based juice (Try Low Sodium Very Veggie by R.W. Knutson that comes in a 1 quart glass jar)
Instructions
Preheat the oven to 350°F.
Heat the oil in a small saucepan that is just the size of your tortillas. When the oil appears to shimmer on the top test it with a wooden spoon and if it bubbles it is ready to use. Turn the heat down to low.
Place each tortilla one at a time into the oil for about 30 seconds to 1 minute. You don't want to heat too long or it will become crispy. Use a tongs to remove the tortilla, letting the excess oil drip back into the pan. Place on a plate and blot with a towel or paper towel. Repeat with each tortilla.
Spread sour cream on a tortilla, then fill with a spoonful and black bean, salsa, and some shredded cheese. Roll up the tortilla and place, seam down, in a 9 x 12 inch glass baking dish. Repeat with all 12 tortillas.
Sprinkle any extra cheese over the top.
Pour the tomato/vegetable juice over the enchiladas until they are mostly covered.
Bake for 30 minutes until bubbly. Let cool for 10 minutes before serving.
Notes
Try adding shredded chicken or spinach for more added nutrition.